Oh goodness it's been in the oven for forever! And still doughy, and it's not as round on top :/

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October 10, 2011

Lisa B

Rating

5.0

Yummy and easy bread

I've made it several times now, and it has turned out wonderful each time. My family eats it up as fast as I can make it. The first time you may have to read and follow the directions carefully, but after you do it a few times it gets much easier.

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November 15, 2010

MRomWill

Nice crumb and texture

Hi, my first try on the recipe worked out very well; the bread has a nice, even, soft texture and mild flavor, great with spreads/vegan butters/fruit. I was home on Sunday so I did the standard rising process - my counter top is quite warm as I live in Miami. Next time I'll try the refrigerator method, and I will make sure to "tuck in" the sides, as my top was on the flat side.
Thank you for an easy, good recipe!

Owner's reply

So glad this worked out for you MRomWill!

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November 02, 2010

maria

Smell after first rise

I started this last night, letting the dough do its first rise in our lean to, which keeps the same temp as a refrigerator, give or take. When I checked it this morning, it looked bubbly and bigger as expected, but it smelled of wine. Any ideas what the problem may be? Is it a problem? I'm continuing with the dough as I figure any alcohol will disappear during the baking process anyway, but it would be interesting to know what's caused it. I used a mix of all purpose white flour, plain wholewheat and wheatgerm.

Owner's reply

Hi Maria,

Hmm. If the dough is left overnight at temperatures warmer than the refrigerator you could get excessive fermentation producing more alcohol and other yeast byproducts that can smell of wine. The dough should have a little of this smell after first rise but if it reeks of wine I'd do it again but use the refrigerator instead of the lean to just to be safe. Good luck!